Brussels Sprouts with Herb Roasted Chestnuts and Double-Smoked Bacon

By on November 13, 2015

Double-smoked bacon!?! Need we say another word? You or those around your campfire may not normally be a Brussels sprouts fan, but combine them with DS bacon and the delicious savory flavor of the chestnuts you roasted with the Fired Up Herb Roasted Chestnut recipe and minds will be changed!

Fired Up Food was inspired to create this recipe by chowhound.com who took their cues from renowned Chef Charlie Palmer.

For more roasted chestnut recipes, click here.

Brussels Sprouts with Herb Roasted Chestnuts and Double-Smoked Bacon
 
Ingredients
  • 1 ½ lbs. Brussels sprouts (about 5 cups) stems trimmed, outermost leaves removed, and halved
  • 6 strips of extra-thick cut double smoked bacon (pepper bacon is great here, too)
  • 10 herb roasted chestnuts, peeled and cut into quarters
  • 1 large onion, chopped
  • 2 Tbsp. olive oil
  • 2 cups favorite white wine
  • Salt
  • Freshly ground, extra-coarse black pepper
  • 3 Tbsp. butter
Instructions
  1. Place large cast iron skillet on medium heat. Melt butter.
  2. Chop the onion and add to hot skillet. Brown onion until thoroughly caramelized. (See recipe for Cast Iron Caramelized Onions on firedupfood.com.) When onions are uniformly golden brown, remove from skillet and set aside.
  3. Cut bacon slices into 1-inch lengths. Place bacon in skillet and fry to desired crispiness. Remove and set aside with onions.
  4. Add olive oil as needed to the bacon grease left in the skillet and bring up to temperature. Add Brussels sprout halves and sauté.
  5. Once the cut faces of the Brussels sprout halves just begin to brown, add quartered chestnuts.
  6. Sauté just a bit more, then add wine to deglaze the skillet. Scrape all the good, collected flavor bits from the bottom.
  7. Add the onions and bacon back in, and allow wine to reduce by at least one half.
  8. Taste and season with salt and black pepper as needed.
  9. Serve hot!

Roasted Chestnuts

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